Roasted Butternut Squash and Beets with Red Onion

This Thanksgiving was a special one indeed. The older I get, the more I’ve really been cherishing family time, the holidays, and just being happy with where I am in my life. While I believe you hold the key to most of your happiness, I also know that I couldn’t be who I am today without my Mom. So, since I talk about her in 90% of my recipes, I thought it’d be fun for you all to “meet” her and catch some pictures of us cooking and enjoying Thanksgiving together!

roastedbutternutsquash-roastedbeets-redonion-spinach6

roastedbutternutsquash-roastedbeets-redonion-spinach5

Being the planner that she is, I didn’t get to help her cook much of the meal. Let’s just say she had a couple of pies baked two days before Thanksgiving. One of the most essential entertaining rules is to prep as much as you can before guests arrive, and my Mama has that notion down pat. I however, did contribute a veggie side dish which I will share with you today. Beets make another appearance in this recipe, as does butternut squash. This is a riff on a dish my Mom made a couple years ago in The Outerbanks for Thanksgiving, and it makes for the perfect addition to any holiday dinner table.

roastedbutternutsquash-roastedbeets-redonion-spinach2

roastedbutternutsquash-roastedbeets-redonion-spinach1

roastedbutternutsquash-roastedbeets-redonion-spinach3

Roasted Butternut Squash and Beets with Red Onion
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 butternut squash, cut in cubes
  • 10 small beets, roasted and cut into fourths
  • ½ large red onion, sliced
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder
  • ½ tsp parsley
Instructions
  1. Preheat oven to 400.
  2. Roast the beets tightly wrapped in foil for 1 hour, or until the skin easily peels away.
  3. Toss the butternut squash with a drizzle of evoo, the onion, salt, pepper, and garlic powder.
  4. On a sheet pan, roast the butternut squash and red onion on 400 for 25-30 minutes.
  5. Cut the beets into fourths and combine with the squash and onion.
  6. Finish with ½ tsp of parsley and serve warm or at room temperature.

 

roastedbutternutsquash-roastedbeets-redonion-spinach4

 

Enjoy one of my favorite Christmas songs, “River” by Joni Mitchell. The piano introduction is reminiscent of “Jingle Bells” and the lyrics are absolutely gorgeous.

 

Related Posts Plugin for WordPress, Blogger...

15 Thoughts on “Roasted Butternut Squash and Beets with Red Onion

  1. Great pictures! Your family is the sweetest!

  2. Love this! Great pictures, great dish, and a great song! Enjoying
    it now :)

  3. Awww, love that you wrote about your mom :) Nice to see photos!

  4. I love dishes like this! Because you want to eat the whole bowl yourself… and it’s so healthy you CAN!!! Win!

  5. I love this post! Beautiful family! And I love this dish! I could eat a whole platter of butternut squash and beets. SO GOOD!

  6. Yummy! I brought a veggie dish to my Thanksgiving also. I love roasted squash, it is my favorite!

    • Hi Nichole! Thanks for the comment love :) Roasted squash is the best, I just wish it was easier to cut haha cutting it gives you a workout!

  7. Such beautiful colors in this dish! Great presentation!

  8. Love the combination of flavors and colors in this dish – simply gorgeous! Good to see your mom and you – yall are gorgeous! So I have a question – have you or your mom found an easy way to cut squash? I struggle with cutting them and am surprised I have all my fingers in tact still :)

    • Hi Shashi! Thanks so much for your kind words. This time around I sharpened
      my knife before cutting the squash. It helped to make it much easier to slice through! I still had to put some elbow grease in it though. There’s always the precut stuff at the store :) hope you had a great Thanksgiving, thanks for stopping by!

Leave a Reply

Post Navigation